Tokyo turnip, chicory and bonito salad
Item 1 of 1
- Side
- 2
- 10 minutes
Simple but totally delicious, this salad by Shuko Oda is great shared among two alongside a few other dishes. Tokyo turnips appear in early spring – recognisable by their white colour and small radish-like size. They're particularly delicious raw, with a lovely crunch that goes nicely with the bitter chicory leaves, umami-rich bonito flakes and a sweet and sour salad dressing.
First published in 2020
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Ingredients
Metric
Imperial
- 1/4 white onion, roughly chopped
- 25g of usukuchi soy sauce, (Japanese light soy sauce)
- 50ml of grapeseed oil
- 40ml of rice vinegar
- 1 tbsp of mirin
- 2 tokyo turnips, small/medium, peeled and cut into wedges
- 2 chicory, separated into petals
- 1 garlic clove, grated
- 5g of bonito flakes
- 1 pinch of salt
SAVE RECIPE
Equipment
- Blender
Method
1
Blend together the onion, soy sauce, grapeseed oil, rice vinegar and mirin until smooth
- 40ml of rice vinegar
- 1/4 white onion, roughly chopped
- 25g of usukuchi soy sauce
- 50ml of grapeseed oil
- 1 tbsp of mirin
2
In a separate bowl, mix the garlic with 7-8 tablespoons of the blended dressing. Add the turnip wedges, chicory, bonito flakes and a pinch of salt and mix well, then serve
- 1 pinch of salt
- 2 tokyo turnips, small/medium, peeled and cut into wedges
- 2 chicory, separated into petals
- 1 garlic clove, grated
- 5g of bonito flakes
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